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What's Cooking?
- Thread starter Northern Light
- Start date
Apparently I am YouTube click-averse
DreamyCloud
New Member
Wow, that dish looks awesome! I really want to make this, but I think I’ll have to save it for next year because it takes a lot of time to prepare. I'm sure it will be worth the wait though. Thanks for sharing!Apparently I am YouTube click-averse
yrt+viva=1system
Senior Member
At first I was surprised about the long lead time for soaking the fruits. But after scrolling through the comments, a postered mentioned that you can get away the with long soaking time by steaming the dried fruits first then soaking them and have them ready within a week.
Northern Light
Superstar
Had homemade beef stew the other night. Stewing beef, dusted with flour, salt and pepper, and caramelized in large stock pot, with onion, carrot, red pepper and sauteed mushroom added for bulk; then a broth of short rib jus, beef stock, red wine, garlic, fresh rosemary, a tbsp of aged balsamic and another of soy sauce to provide rich umami notes underneath. Simmered 3 hours.
Served as below, garnished with fresh chives:
Served as below, garnished with fresh chives:
evandyk
Senior Member
Kenji from Serious Eats recommends anchovies and tomato paste as part of the umami bomb. Fish sauce works too.
yrt+viva=1system
Senior Member
Was feeling ribs so that was tonight’s dinner. $9 rack of ribs from Fresh Co. Remove the silver skin, rub the rack with a lemon and rinse the ribs. Dry ribs with paper towel. Dry rub and let it marinade over night in the fridge. Wrap the ribs tightly in foil and bake for 2h at 350F. Take out and liberally apply BBQ sauce of your liking, put it back in the oven and broil for 5mins (didn’t set the temperature but it somehow landed at 510F). Flip the ribs and apply BBQ sauce, broil for another 5mins. Flip the ribs once more and apply sauce and finish off with a final 3mins on broil. Absolutely fall off the bone ribs.
Not the most amazing appearance but it is what it is.
Not the most amazing appearance but it is what it is.
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Northern Light
Superstar
Looks scrumptious.
I do confess, I wouldn't instinctively pair ribs w/rice, but nothing wrong w/the idea.
afransen
Senior Member
My family always paired ribs with rice.
I'm a big fan of what I call 'oven ribs' in the winter. You don't get the same smokeyness of real bbq, but that it hard to achieve at home without a smoker.
I'm a big fan of what I call 'oven ribs' in the winter. You don't get the same smokeyness of real bbq, but that it hard to achieve at home without a smoker.
evandyk
Senior Member
Same here, growing up in the '80s in Ottawa.
Northern Light
Superstar
Tonight's dinner: Curried Chicken Breast (Light bread crumb w/yellow curry, hot curry, garamasala, and cumin, sauteed in butter and canola) w/Kashmiri Chili infused Basmati rice, and sauteed Asparagus, w/fresh ginger, and garlic.
A quenelle of Lime-Ginger Aioli sits atop the chicken breast w/fresh lime zest.
A quenelle of Lime-Ginger Aioli sits atop the chicken breast w/fresh lime zest.
yrt+viva=1system
Senior Member
Ribs were on sale again so that’s what was for dinner:
Northern Light
Superstar
A variation on Steak Frites was my dinner last night.
Sea Salt and Black Pepper Crusted Ribeye Steak, roasted Broccoli and I made Potato Galette. In this case, thinly shaved potato w/a mandolin, put down in layers in butter and cooked to a crispy finish then salted.
Sea Salt and Black Pepper Crusted Ribeye Steak, roasted Broccoli and I made Potato Galette. In this case, thinly shaved potato w/a mandolin, put down in layers in butter and cooked to a crispy finish then salted.
Northern Light
Superstar
Dinner last night:
Fusilli in a sauce of Hot Italian Sausage (de-cased), onion, fennel, hot chillies, tomato puree, and Wild Leeks (Ramps): (garnished with fennel fronds)
Fusilli in a sauce of Hot Italian Sausage (de-cased), onion, fennel, hot chillies, tomato puree, and Wild Leeks (Ramps): (garnished with fennel fronds)
Northern Light
Superstar
Steak Frites from May 30th:
Denver cut, really nicely marbled, simply seared with sea salt and freshly cracked pepper, then topped with a Quenelle of Tarragon Garlic Butter. The fries are Yukon Gold, tossed with some freshly grated parm, some of the herb butter, and sea salt and garnished with chives.
@artyboy123 time for a contribution from you.
Denver cut, really nicely marbled, simply seared with sea salt and freshly cracked pepper, then topped with a Quenelle of Tarragon Garlic Butter. The fries are Yukon Gold, tossed with some freshly grated parm, some of the herb butter, and sea salt and garnished with chives.
@artyboy123 time for a contribution from you.